Welcome all like minded souls...creative women who are inspired by wild flowers and bird's nests,forsythia and the first signs of spring, the smell of the earth rediscovered under the last bits of winter snow, lilacs, antique flea markets and everything vintage, beautiful fabrics and coffee on rainy warm Saturday mornings..

Thursday, October 23, 2008

"My job is to take care of the possible and trust God with the impossible." unknown

Thanks to every one who entered last week's give away. The winner was Christina, #27 picked by my daughter. Christina is very sweet, she said if she won, she would give the peasant top away. Nice!

This weeks give away is for 2 cotton lycra tops. These used to be my main selling item. They come in any color you can think of. Very useful, soft and wash well. Please leave a comment here to enter. You have until Tuesday night at midnight. And once again if you know of a child in need, please drop me an email.

Tuesday, October 21, 2008

Such a sweet little blog, another dollmaker/toymaker. There is something really special going on here. It's a great project to do with children. There is a story being written and along with the story are the boy and girl dolls with different outfits. You can follow along with the dolls in their story and create them as you go. There is a small charge to download the patterns, but it's worh it. There doll patterns, clothes patterns, knitting and craft patterns. The way I see it and I hope I am right, the dolls would start school, you would make the doll and their clothes and then a craft to go with it, maybe something they will do in school. I think this is such a great idea and something so great to do with a small child. It would be a good winter or holiday project.

Sorry this is being posted so late. I love the idea of recipe Monday. In an ideal world, I would be spending a relaxing Sunday afternoon, baking and trying out new recipes, playing cards and having friends over. I like to try out a recipe before I post it. I will try this sometime this week. I did find a nice whipped cream to go with it or on top of coffee. I'll add that in on the bottom.A gingersnap crumb crust underlies this spicy cheesecake, and caramel-coated pecans adorn the top, for an irresistible alternative to traditional pumpkin pie. Cut this rich dessert into small wedges to serve.Ingredients:For the gingersnap crust:1/4 lb. gingersnaps (about 20 small cookies)1/3 cup pecan halves1/4 cup firmly packed light brown sugar4 Tbs. (1/2 stick) unsalted butter, meltedFor the filling:3/4 cup firmly packed light brown sugar1 tsp. ground cinnamon1/4 tsp. ground allspice1/4 tsp. ground ginger1/4 tsp. ground cloves1 lb. cream cheese, at room temperature3 eggs1 cup pumpkin pureeFor the topping:1/2 cup pecan halves1 Tbs. unsalted butter2 Tbs. granulated sugarDirections:Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes. To make the filling, in a small bowl, stir together the brown sugar, cinnamon, allspice, ginger and cloves. In a large bowl, using an electric mixer, beat the cream cheese on medium speed until smooth and creamy. Using a rubber spatula, occasionally scrape down the sides of the bowl. Gradually add the brown sugar mixture, beating until smooth. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree, beating until smooth. Using the rubber spatula, Scrape the batter into the chilled crust and smooth the top. Bake the cheesecake until set or until a knife inserted into the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let cool completely. Cover and refrigerate until ready to serve. To make the topping, set aside 10 pecan halves and coarsely chop the rest. In a small fry pan over medium-high heat, melt the butter. Add all of the pecans, sprinkle with the granulated sugar and cook, stirring, until the sugar melts and the nuts are toasted and caramel coated. Transfer the nut mixture to a plate and let cool completely, then store in an airtight container. Just before serving, sprinkle the chopped pecans over the cheesecake and arrange the halves evenly around the perimeter. Serves 10 to 12.SPICED WHIPPED CREAM1 Cup heavy Cream1/4 Cup Confectionary Sugar1/4-1/2 tsp pumpkin pie spice1/2 tsp vanilla extractMix ingredients together and use on top of cake or coffee.